Parmesan and bacon beer bread
No fresh bread in the house? No problem with this easy quick-bread that’s made
using ingredients you’re sure to have in the pantry already. Serve it up with a bowl of
soup or cold meats, cheese and chutney for a ploughman’s lunch.
Serves 8
Preparation time 5 minutes
Baking time 30–35 minutes (see Cook’s notes)
Ingredients
3 cups self-raising our
½ tsp salt
4 tbsp chopped fresh parsley
4 tbsp nely grated parmesan cheese
4 tbsp nely chopped bacon, pan-fried, cooled
330ml bottle chilled beer
60g butter, melted, cooled
¼ tsp Cajun seasoning
Sliced cold meats, cheese and chutney, to serve
Method
1. Spray the base and sides of the inner pot with canola cooking oil. Cut two 18cm circles from baking paper and t into the
base of the cooker, making a double layer.
2. Sift the our and salt into a bowl. Add 2 tablespoons each of the parsley, cheese and the bacon. Stir to combine.
3. Add the beer and butter. Stir to combine. Spoon mixture into the base of the inner pot and pat down. Top with remaining
parsley, cheese and bacon then sprinkle with Cajun seasoning.
4. Close the lid. Select BAKE program, set time for 30 minutes and press START.
5. When cooking is complete, remove lid, and stand for 5 minutes. Using heat-proof mitts, remove the inner pot. Turn bread
onto a wire rack and allow to cool.
6. Tear or cut into pieces, serve with butter or sliced cold meats, cheese and chutney. Beer bread is best eaten on the day it
is made.
Cook’s note
In some instances the bread may require a few extra minutes of baking time. Bread should be rm to touch and when a
skewer is inserted in the centre it should come out clean.
If bread appears doughy, select BAKE program, set time for 10 minutes and press START. Check after 5 minutes, cancel
remaining time if necessary.
Bake
Set valve to
“Bake” position.
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